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Raspberry Tart

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Submitted by cakelvr

YIELD

6 servings

PREP

15 min

COOK

45 min

READY

70 min

Ingredients

1 237
1 5
TEASPOON ML SUGAR
granulated
6 9E+1
TABLESPOONS ML BUTTER
cold
1 1
EACH EACH EGG YOLKS *
1 5
TEASPOON ML LEMON JUICE
3 15
TEASPOONS ML CORNSTARCH
¾ 177
CUP ML SUGAR
granulated
1 237
CUP ML RASPBERRIES
fresh

Directions

In large bowl, stir together flour, sugar and salt.

With pastry blender or food processor, cut in butter until it resembles tiny peas.

In small bowl and using fork, stir together egg yolk, lemon juice and 1 tablespoon water; sprinkle over flour mixture.

Stirring with fork, add a little more water if necessary to hold dough together.

Using hands, gently shape pastry into ball.

Press dough ⅛ inch thick into flan pan.

Refrigerate while making filling.

Filling: Preheat oven to 425 degrees F.

In small saucepan, stir together water and cornstarch until smooth.

Stir in sugar.

Add raspberries and cook, stirring, over medium-low heat for 10 to 15 minutes or until thickened.

Let cool; spoon into shell, filling no more than ⅔ full.

Bake in 425 degrees F oven for 10 minutes.

Reduce heat to 350℉ (180℃) F and bake 15 minutes longer or until pastry is golden brown.

Let cool in flan ring 15 minutes before removing to rack.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 291 36% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 81mg 3%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 8%
Sugars g
Protein 5g
Vitamin A 7% Vitamin C 10%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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